This raspberry almond coffee cake has been one of my go-to brunch treats for more than a decade. It has accompanied me to meetings galore…who doesn’t love a moist cake layered with sweetened cream cheese, raspberry jelly, streusel and nuts? Well, besides Mr. Skinny Chick…it’s that nut issue again. But I get my fill by offering it up when any of my girlfriends are gathering…whether for fun or business. It’s a guaranteed hit.

I took this to a coffee for a group of talented and accomplished women with whom I’ve volunteered at the Decorators’ Show House for years. The caterer had backed out and I received an email from our hostess wondering if could bring a treat. I knew this moist sour cream coffee cake would be perfect along with our coffee, conversation and a wee bit of business. You can easily vary the flavor by using any jam of your choice…I’ve always stuck with raspberry, but apricot would be a close second in my book. This would be a lovely for a holiday breakfast or brunch…just bake and cool the night before, cover well and park in the fridge overnight. Even Santa would be delighted to find a slice on the hearth.